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Mock "Cream" Frosting, Chocolate (P, KLP, TNT)
Source: Adapted from Five Roses Flour cookbook "A Guide to Good Cooking"
Yield: Enough filling for 1 large layer cake

1 egg
1/2 cup sugar
2 tbsp. oil
2 tbsp. apple juice
1 square unsweetened chocolate
1/2 tsp. vanilla

Combine everything.

Cook over medium heat, stirring until mixture bubbles around edges. Remove from heat. Beat until thick.

Poster's Notes:
The apple juice and oil replaces 1 cup milk and 1 tbsp. butter in the original recipe I found. The butter was originally added at the end for that glossy thick finish. (I don't use rice or soy milk or margarine, but if you do, then the substitutions here are obvious. I think I'd stay away from margarine, though; the flavor would be too prominent in this.) The rest of the ingredients and the method is unchanged.

I much prefer the chocolate version. Simpler to make, no tedious business with the egg tempering, and no cornstarch. I "hate" using cornstarch--probably going back to a traumatic blanc-mange attempt in Home Ec class in Gr. 7! In this version, the oil and apple juice are subbed in for 2 tbsp. evaporated milk and 1 tbsp. butter. And I added the vanilla. Everything else is unchanged.

Archivist's Notes:
This filling is for petit fours.

Posted by Shayna Kravetz

Nutritional Info Per Serving: N/A